Coconut treats

Diwali the Indian festival of lights is a time of year for families to get together and a time to binge on sweets and savouries with reckless abandon.   It is traditional to make some sweets and savouries and offer it to guests when they visit during the Diwali festival.  Anna and I both wanted to carry on the tradition of  our mothers and grandmothers  to make something afresh rather than buy ready made sweets which we have in the past.   Here are a couple of quick recipes with coconut which are easy to make and sure to impress!

PS.  The macaroon is not a typical Diwali treat but something we made as a housewarming treat for a couple of dear friends of ours.

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Coconut barfi

What do I need to make it?

  • 1 cup freshly grated coconut
  • 1 cup desiccated coconut
  • 1 cup sugar
  • 1/2 tsp cardamom powder
  • 2-3 tbsp ghee

How much will I make?

16-20 pieces (thinly sliced)

How do I make it?

Heat the sugar in a pan with a quarter cup of water till it dissolves and begins to form a thick syrup (should form a string when a spoon is dipped in and pulled out or if brave test between fingers – warning the syrup is piping hot).   Reduce the heat to low and then add the coconut and cardamom powder.  Keep stirring till the mixture leaves the side of the pan (shouldn’t take more than 10 minutes).   Add the ghee, stir and take of the heat.   Transfer the mixture onto a tray lined with grease proof paper and spread the mixture evenly (rule of thumb – aim for a height of 5 cm).  Allow to cool before cutting into pieces with a pizza cutter.  Enjoy.

PS For a juicier barfi replace desiccated coconut with freshly grated.

Coconut macaroons (recipe from Whitworth’s desiccated coconut pack)

What do I need to make it?

  • 80 gms desiccated coconut
  • 50 gms caster sugar
  • 1 tsp cornflour
  • Zest of a lime
  • 1 tbsp lime juice
  • 1 medium egg white beaten till soft and not stiff

How many will I make?

12-16 depending on size

How do I make it?

Pre heat oven to 180 degree Centigrade.   Fold all the ingredients into the beaten egg white till you get a semi moist mixture (add more beaten egg white if the mixtures seems dry).  Scoop a tablespoon of the mixture and place it 5 cm apart on a baking sheet lined with grease proof paper.   Cook for fifteen minutes till the macaroons start to brown.   Allow to cool before serving.

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